The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

an hour at the corner; skim it well, and put by until wanted; this quantity is sufficient for two tureens, so when ready to serve, put half of it in a stewpan, with ten pieces of the tails, and when quite hot, pour it into your tureen. If too thick, add a little consommé. No. 188. _Potage aux Huîtres._ Blanch four dozen oysters until rather firm (they must not nearly boil) drain them on a sieve; save the liquor in which they are blanched. Put a quarter of a pound of butter into a stewpan; when it is melted mix with it six ounces of flour; stir it over a slow fire a short time; afterwards let it cool, then add the liquor of the oysters, a quart of milk, and two quarts of good veal stock (No. 7); season as follows: a teaspoonful of salt, half a saltspoonful of cayenne pepper, five peppercorns, half a blade of mace, a tablespoonful of Harvey sauce, and half do. of essence of anchovy; strain it through a tammie; boil it again ten minutes, skim well; beard the oysters, and put them in the tureen; add a gill of cream to the soup, when it is served, and pour it over the oysters. No. 189. _Potage aux filets de Soles._ Put a quarter of a pound of butter, with six ounces of flour into a stewpan; make a white roux; when cold, mix well with two quarts of veal stock (No. 7), and one quart of milk; set it on the stove, stir until boiling; have ready filleted two very fresh soles; trim the fillets, and put the bones and trimmings into the soup, with four cloves, two blades of mace, two bay-leaves; two spoonfuls of essence of anchovy, one do. of Harvey sauce, one do. of sugar, half a saltspoonful of cayenne, and a little salt if required; skim well, pass through a sieve into a clean stew pan, boil again; put in ten small pieces of salmon cut half an inch long, and a quarter do. wide; cut the fillets of